Homemade cranberry sauce is easy to make and so much better than store bought. Adjust the recipe to any amount you want keeping the 2:1:1 ratio.
INGREDIENTS:
2 cups Fresh cranberries
1 cup Water
1 cup Granulated sugar
DIRECTIONS:
- Wash cranberries thoroughly and pick out any bad ones.
- Put cranberries and water in a large saucepan and bring to a boil. Reduce heat and simmer until the cranberries “pop”.
- Add sugar. Stir to dissolve sugar, then return to a boil.
- Boil rapidly for five minutes.
- Skim off any foam that develops.
- Pour into clean glass jars or containers and store in the refrigerator.
Preserving
- Pour sauce into 250 mL or 500 mL sterilized jars.
- Fill jars to within ¼ inch of top.
- Wipe the rims of the jars clean.
- Place a sterilized metal lid on each jar and secure with a metal band.
- Process in a boiling water bath for five minutes if you live at sea level. If you live at a higher elevation, refer to canning and preserving guidelines for your area.
- The processing was successful when you hear the lids “pop” down as they cool. This creates the seal. If the lids do not pop down and seal, you will be able to push the center of the lid down and it will pop back up. The processing was not successful and the jar is not sealed. You can reprocess with a new lid or store in the refrigerator.
Cranberry Jelly
- Press cooked cranberry-water mixture through a sieve and continue with recipe as above.
You may want to try this recipe:
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